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A process for the complete fractionation of baker's yeast
Author(s) -
Otero Miguel A.,
Vasallo María del C.,
Verdecia Olga,
Fernández Víctor,
Betancourt Dionisio
Publication year - 1996
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/(sici)1097-4660(199609)67:1<67::aid-jctb501>3.0.co;2-o
Subject(s) - yeast , extraction (chemistry) , chemistry , food science , glucomannan , fractionation , chromatography , food products , biochemistry
A process for the preparation of yeast‐derived food additives was developed. The four products obtained, yeast protein concentrate (YPC), cell‐wall protein (CWP), semi‐pure glucomannan (SPG) and yeast extract, compared well with similar products, present in the current market, with respect to functional properties. YPC and CWP exhibited improved water‐holding and oil‐binding properties over those of soy‐protein isolate (SPI). The emulsifying capacity was very close to that observed in commercial samples. A one‐step alkaline extraction enhanced the functional properties of primary yeast glycan to match traditional food hydrocolloid sources. SPG showed oil‐binding properties significantly greater than commercial glucomannan.